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Pumpkin Oatmeal Cookies are made with pumpkin puree and pumpkin pie spice for a fall twist on a classic. These cookies are soft and chewy and so easy to make. I love how soft and flavorful they are – and we love them with white chocolate chips!
BEST Pumpkin Oatmeal Cookie Recipe
Pumpkin season is one of my favorite seasons, and I look forward to it every year so I can make all the pumpkin things! These are the perfect fall pumpkin oatmeal cookie with a soft and chewy texture and tons of flavor! These are one of my favorite pumpkin cookies ever!
I took a classic oatmeal cookie and married it with pumpkin chocolate chip cookies to make the perfectly spiced fall cookie. I really should call them pumpkin pie oatmeal cookies because that’s what they taste like. It’s like the best of pie with the spices and pumpkin with the chewy, soft oatmeal cookie. It’s a match made in heaven.
The pumpkin adds a touch of flavor and makes these cookies so soft and moist. So when you make a batch, you don’t need to worry about them turning out dry. The recipe is so simple to make. You don’t have to chill the dough – just mix, roll, and bake. They are so easy. They are also freezer-friendly, so feel free to make a double batch to keep these tasty treats on hand all through the fall season.
Ingredients Needed
- All-purpose Flour: Be sure to measure it correctly!
- Quick Oats: I prefer quick oats in my cookie recipes since they are smaller than old fashioned rolled oats.
- Baking Soda: Necessary for cookies
- Cinnamon & Pumpkin Pie Spice: Don’t have pumpkin pie spice? Here is how to substitute individual spices. If you want to use individual spices you’ll need ground ginger, cloves, nutmeg, and allspice.
- Butter: I use softened unsalted butter in this recipe.
- Sugar: We’re going to use a combination of brown sugar and granulated sugar for this easy cookie.
- Egg Yolk: Since pumpkin is so wet, you don’t need the whole egg.
- Pumpkin Puree: I use canned pumpkin puree. If you’re using homemade, make sure it’s not too wet.
- White Chocolate Chips: I love the combination of pumpkin and white chocolate. You can also use chocolate chips or nuts!
How to Make Pumpkin Oatmeal Cookies
- Whisk the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
- Cream the butter, brown sugar, and granulated sugar in a large bowl until it’s smooth and fluffy.
- Add the pumpkin, egg and mix to combine. Mix dry ingredients into wet ingredients and beat until well combined.
- Stir in the white chocolate chips.
- Use a cookie scoop to make 2 tablespoon sized cookie dough balls. Place on prepared baking pans. Bake the cookies at 350°F for 14 to 16 minutes or until cookies are lightly golden around the edges and have lost their glossy sheen.
Tip From Dorothy
Expert Tips
- Quick oats work best for this pumpkin oatmeal cookie recipe. If you have old-fashioned oats on hand, you can pulse them in a food processor to turn them into quick oats.
- You can use all kinds of mix-ins for this recipe. Try chocolate chips, pecans, walnuts, raisins, dried cranberries, or any combination of these will work great. Or make my apple oatmeal cookie recipe!
- Don’t like white chocolate? Make pumpkin oatmeal chocolate chip cookies instead – semi-sweet, milk, or dark chocolate chips will all work, too!
- Once they’re cooled, they keep well for up to three days at room temperature. Or pop them in the freezer for up to two months! Freeze between paper towels to absorb moisture as they thaw.
FAQ
Yes, they freeze great. Allow them to cool, and then store them in a freezer bag or container. They will keep for two months.
Use canned pumpkin to make pumpkin scones, pumpkin bread, pumpkin bars and so many more pumpkin recipes!
Adding pumpkin to oatmeal cookies is a great way to add flavor, especially with cinnamon or pumpkin pie spice.
Be sure to use the spoon and level method to measure the flour. Too much flour will thicken the cookies, and they won’t flatten. It’s also important to use quick oats. For this recipe, the cookie will puff up as they bake, but as they cool, they will flatten.
Pumpkin Oatmeal Cookies Recipe
Ingredients
- 1 cup (124g) all-purpose flour
- ¾ cups (67g) quick cooking oats
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ¾ cup (183g) pumpkin puree
- 1 ½ cups (255g) white chocolate chips
Instructions
- Preheat oven to 350°. Line your baking sheets with parchment paper and set aside.
- Whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Beat butter, brown sugar, and granulated sugar in the bowl of an electric mixer until light and fluffy. Add pumpkin and egg and mix well. Mix in flour mixture and beat until well combined. Stir in white chocolate chips.
- Drop 2-tablespoon scoops onto prepared baking sheets. Bake for 14-16 minutes or until cookies are lightly golden around the edges and no longer glossy. Cool on baking sheet at least 2 minutes before removing to a cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Recipe Notes
Recipe Nutrition
Pumpkin Oatmeal Cookies are a soft and chewy oatmeal cookie recipe for pumpkin season – these are perfectly spiced, freeze well and are great with white chocolate chips!
I made these yesterday and they were gone within a couple hours. So moist and flavorful! The addition of the white chocolate chips was perfect. I’ve made other desserts before that just didn’t have enough of the pumpkin/fall flavor. I hit the jackpot with this one. It’s Halloween and I’ll be baking more tonight.
Nice soft cookie. Great base amenable to customizing. I added extra spices (double cinnamon, fresh nutmeg, ginger and cloves to match our preferences. I added nuts, raisins & a handful of milk chocolate chips. I didn’t have quick oats and was fine with old fashioned oats
Thanks for a great recipe
I just made these 3 days agoand they are good
Truthful be told, I prefer to not add ANY kind of “chips” to this recipe. One reason is who needs all that extra sugar and sweetness.
I’m weary of “chips” since they seem to appear everywhere (even hard to find premium ice cream which doesn’t include a “chip” of some sort). What I do enjoy adding is nuts, and dried cranberries. That’s just my “two cents”.
I’m also enjoying making Pumpkin Biscotti. Biscotti, in general, has become my cookie of choice lately. Not so sweet, but full of wonderful flavor !!
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